Greenchili Recipes

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
• Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
• While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

Steps:

• If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
• Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
• After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
• In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
• Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
• Let stand 5 minutes and serve in a bowl or smothered!

Steps:

• Season chicken thighs with salt on both sides.
• Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
• Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
• Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
• Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Steps:

• In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
• Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
• Stir in the stock and simmer until thick and smooth.
• Stir in the chiles and oregano.
• At this point you may cool, and store in refrigerator, covered, for up to one day.
• To serve, heat thoroughly.

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

Steps:

• Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
• Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
• Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
• Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.

Steps:

• In a fairly large soup pot, heat olive oil.
• Sautee garlic until golden, then add onion.
• Sautee until it begins to become translucent, then add pork.
• Salt and pepper to taste.
• Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
• Add all remaining ingredients.
• Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
• Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
• Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
• Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!

Steps:

• Start chicken broth in a large pot, (to a slow simmer).
• Brown bacon, save grease (make a bacon sandwich).
• Brown cubed pork in bacon grease, add enough flour to absorb grease, and lightly brown flour.
• Add pork to simmering chicken broth, whisk vigorously (to avoid lumps).
• simmer for 45 minutes.
• Add rest of the ingredients,and simmer for another 45 minutes.
• Serve with warm tortillas.

Steps:

• Brown pork in frying pan with little oil.
• Mix meat and flour.
• Stir until well coated.
• Next add onion, fresh garlic, green chile, and tomatoes into pan.
• Mix together.
• Add enough water to cover all ingredients.
• Let simmer on medium low heat about 30-45 minutes.
• About 10 minutes before finished, add garlic salt and oregano.